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–+ servings
Honey Roasted Carrots

Honey Roasted Carrots That Elevate Any Meal Experience

Honey Roasted Carrots transform a simple vegetable into a dish that’s impossible to resist, making them a memorable side for any meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 pound Carrots Peeled and cut into 2-inch chunks
  • 2 tablespoons Extra Virgin Olive Oil Can substitute with melted coconut oil
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1/2 teaspoon Black Pepper Freshly ground is preferred
For the Glaze
  • 2 tablespoons Butter Can substitute with vegan butter or olive oil
  • 2 tablespoons Honey Maple syrup can be used for a vegan version
  • 1/4 teaspoon Cayenne Pepper Can be omitted for milder flavor
For Garnishing
  • 1 tablespoon Fresh Thyme or Parsley Use dried thyme as substitute in lesser amounts

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Saucepan

Method
 

Step-by-Step Instructions for Honey Roasted Carrots
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, drizzle the carrot chunks with extra virgin olive oil, sprinkle with salt and pepper, and toss to coat evenly.
  3. Line a baking sheet with parchment paper and spread the oiled carrot chunks in a single layer.
  4. Roast the carrots for about 20 minutes, or until fork-tender and lightly caramelized.
  5. Melt the butter in a saucepan, then add honey and cayenne pepper, stirring until smooth.
  6. Transfer the roasted carrots to a mixing bowl, pour the honey-butter mixture over them, and toss to coat.
  7. Garnish with fresh thyme or parsley, adjust seasoning, and serve warm.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 1gFat: 5gSaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 450mgFiber: 4gSugar: 10gVitamin A: 8000IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a single layer then transfer to a freezer-safe bag for up to 3 months.

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